Ingredients (serves 4)

  • 500 grams Ricotta cheese
  • 250 grams Spinach, chopped (can use frozen just thaw first)
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 tsp Italian herbs
  • 20-30 Jumbo pasta shells, cooked & drained
  • 1 jar Pasta sauce
  • 1 large Tomato, chopped

Method

  1. Preheat oven to 200 degrees. Mix ricotta, 1/2 cup mozzarella, parmesan, spinach and Italian herbs until well blended. Spoon cheese mixture into pasta shells.
  2. Combine pasta sauce and tomato. Pour half of the sauce into an oven dish. Place shells, filled sides up, into baking dish. Spoon remaining sauce over shells. Cover with foil.
  3. Bake for 25 minutes. Uncover, top with remaining mozzarella cheese. Bake uncovered until cheese has melted.
  4. Serve with a garden salad and crusty bread.

Notes... Foodland stock jumbo pasta shells. Any left over mixture can be used as a filling in cannelloni.

  • Where are these jumbo pasta shells from? Can’t wait to eat ricotta again?

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  • This looks delicious! Thanks for sharing.

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  • Seriously, this has just brought me back to my childhood!!! My mum used to make this meal ALL the time when I was little. Will definitely have to make it myself now.

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  • A nice recipe, thanks for sharing it, one to make for sure.

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  • this makes my mouth water! Definitely on my list of must makes!

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  • This looks so tasty! Thanks for sharing this recipe.

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  • I love these! They look delicious, interesting and fun to make. Thanks for sharing!

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  • This looks really creative. I would leave the spinach out only because I don’t like it.

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  • Thanks for sharing this yummy recipe. I think Miss would really love it

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  • Nice, will use this one for an entree.

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  • My kids are going to love this. Thanks.

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  • Whilst it may be very messy to eat my daughter would love it because of the cheese and the noodles :-)

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  • What a fun little recipe my little one loves she’ll pasta so a great way for me to mix it up at meal times

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  • cheesy, for sure

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  • A different idea for serving pasta

    Reply

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